Summer Comfort: Just 4 ingredients needed. Set the dial and forget it so you can spend the afternoon outside relaxing.

This 4-ingredient slow cooker savory beef tips recipe is my kind of summer comfort food: minimal prep, big flavor, and the slow cooker does all the work while you’re outside enjoying the day. Using raw beef sirloin tips means you get tender, juicy bites that soak up a rich, velvety, umami-packed gravy as they simmer for hours. It’s the kind of dish you can toss together on a busy morning before work or a Saturday full of kids’ activities, then come home to a slow cooker full of glistening, caramelized beef tips that taste like you fussed all afternoon (even though you didn’t).

Serve these savory beef tips right from the slow cooker over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that dark, glossy gravy has something to soak into. A simple side salad, roasted green beans, or steamed broccoli balances the richness without adding extra work. If you’re feeding a crowd, warm up some crusty bread or dinner rolls to mop up the extra sauce, and pair with iced tea or a light beer for an easy, laid-back summer meal.

Servings: 4

2 pounds raw beef sirloin tips, trimmed and cut into bite-size chunks

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Add the raw beef sirloin tips to the bottom of the slow cooker in an even layer, breaking up any large clumps so they cook evenly.

In a medium bowl, whisk together the condensed soup (do not add extra water), dry onion soup mix, and beef broth or water until mostly smooth and combined. It will be thick—that’s what helps create the rich, velvety gravy.

Pour the soup mixture evenly over the beef tips, making sure all of the meat is coated. Use a spoon to gently stir just enough to tuck the beef into the sauce without splashing.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef tips are very tender and the sauce is dark brown, glossy, and bubbling. Avoid lifting the lid during cooking so the heat stays consistent and the gravy can thicken.

Once cooked, give everything a gentle stir. If you’d like the gravy a bit thicker, remove the lid and let it cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until the sauce clings nicely to the beef.

Taste and adjust seasoning only if needed (the soup mixes are salty, so you may not need extra salt). Serve the beef tips hot, spooned over mashed potatoes, noodles, or rice, with plenty of the rich gravy on top.

For a deeper savory flavor, you can swap one can of condensed soup for condensed cream of mushroom if you like a more pronounced mushroom note, or use all condensed beef soup for a straightforward beefy gravy. If you prefer a thicker, almost stew-like sauce, stir in 1 to 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking and let it bubble on HIGH with the lid slightly vented. To keep the 4-ingredient simplicity but add a little freshness at the end, sprinkle chopped fresh parsley or chives over the finished dish right before serving. If sodium is a concern, choose low-sodium condensed soup and broth, and skip adding extra salt at the table until you’ve tasted it. For make-ahead prep, you can add the raw beef tips and the mixed sauce to a large zip-top bag the night before, refrigerate, then dump everything into the slow cooker in the morning. Food safety tips: Always start with fresh, cold beef sirloin tips and keep them refrigerated until you’re ready to cook. Do not leave the slow cooker insert with raw meat sitting at room temperature before turning it on. Cook on LOW or HIGH as directed, ensuring the beef reaches at least 145°F internally, though it will usually be much higher and fork-tender by the time it’s done. Refrigerate leftovers within 2 hours of serving, store in an airtight container for up to 3 to 4 days, and reheat thoroughly until steaming hot before eating.